To preserve Cucumbers

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

for the cucumbers

fresh gathered gerkins of a large size
salt and water for two days ↝ Salt, table, iodized [Spices and Herbs]

for the boiling-hot mixture

a mixture of sugar, vinegar, and water, a small quantity of each ↝ Sugar, NFS [Sugars and honey]
a mixture of sugar, vinegar, and water, a small quantity of each ↝ Vinegar [Mustard and other condiments]
a mixture of sugar, vinegar, and water, a small quantity of each ↝ Water, tap [Tap water]

for the syrup

a quart of the liquor
plenty of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
plenty of sifted sugar ↝ Sugar, NFS [Sugars and honey]
whites of eggs if requisite ↝ Egg, white only, raw [Eggs and omelets]

Instructions (11)

Take fresh gathered gerkins of a large size, and lay them in salt and water for two days;
then drain and wipe them dry, put them into glasses,
make boiling-hot a mixture of sugar, vinegar, and water, a small quantity of each;
pour it over the cucumbers, cover and set them in a warm place,
likewise boil the liquor and pour over them for three successive days.
Then take a quart of the liquor, add to it plenty of cloves, mace, ginger, and lemon peel.
Boil these ingredients for half an hour,
strain and put to it plenty of sifted sugar,
clear it with whites of eggs if requisite,
boil to a strong syrup, and put it to the gerkins.
When wiped dry and in the glasses, cover them down very close.

Original Text

To preserve Cucumbers.

Take fresh gathered gerkins of a large size, and lay them in salt and water for two days; then drain and wipe them dry, put them into glasses, make boiling-hot[278] a mixture of sugar, vinegar, and water, a small quantity of each; pour it over the cucumbers, cover and set them in a warm place, likewise boil the liquor and pour over them for three successive days. Then take a quart of the liquor, add to it plenty of cloves, mace, ginger, and lemon peel. Boil these ingredients for half an hour, strain and put to it plenty of sifted sugar, clear it with whites of eggs if requisite, boil to a strong syrup, and put it to the gerkins. When wiped dry and in the glasses, cover them down very close.

Notes

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